Dorie Greenspan has had quite the career. The six-time James Beard and IACP award winner has worked with some of the biggest names in food: Daniel Boulud, Jean-Georges Vongerichten, pastry chef Pierre Herme, and Julia Child, to name a few. Though she has widely explored the world of fine French food, her most recent title, Baking Chez Moi: Recipes From My Paris Home to Your Home Anywhere, is all about simple French baked goods anyone can make at home.

In part two of our two-part Q&A, Greenspan talks Julia Child and writing recipes, and she shares a recipe for macaron biscotti.

Dorie Greenspan has had quite the career. The six-time James Beard and IACP award winner has worked with some of the biggest names in food -- Daniel Boulud, Jean-Georges Vongerichten, pastry chef Pierre Herme, and Julia Child, to name a few. While she's widely explored the world of fine French food, her most recent title, Baking Chez Moi: Recipes From My Paris Home to Your Home Anywhere, is all about simple French baked goods anyone (including you) can make at home.

In part one of our two-part Q&A, Greenspan discusses her love of all things French, pastries, how she got her start in writing about food, and women in the culinary industry.

Let's face it. The best part of the Thanksgiving meal is the sausage. Without it, the turkey is just a slice of meat. Sausage is what gives a turkey its flair.

This stuffing takes about ten minutes to prepare, and about 20 minutes to bake. Red the Steakhouse's chef Peter Vauthy shared this recipe with us as sort of a public service, because your turkey deserves better than stuff from a box.

With the Thanksgiving holiday right around the corner, now is the time to start preparing your feast day menu. If you haven't come up with any new sides since cornbread stuffing and garlic mashed potatoes, maybe -- just maybe -- this year is the time to try something different.

This recipe comes from Brio Tuscan Grille executive chef Alison Peters, who shares one of her favorite holiday dishes, a sweet potato and chicken risotto.

Consider the noble crème brûlée; in its individual ramekin, fortressed against the world with its flambéed shell of sugary glass jealously guarding the wholesome custard from thine whetted mouth. Ah... with the stamina such a dulcet surprise would promise one could be rather steadfast in the composing of poesies in the name of such a splendid and sweet end to any meal.

My father, a gentleman of jolly disposition and good breeding, in a bout of fancy took my family to France in the summer of my sixteenth year. A Francophile byproduct of French colonialism via Lebanon, my father is a French-speaker and lover of French culture and a gourmand of imposing knowledge and exemplary tastes.

On this trip we had the pleasure of lunching at the Au Pied de Cochon brasserie in les Halles, just a short skip from the Rue du Louvre. A fantastic meal by any standards and thoroughly French; slow and multi-layered. While I've never been one for sweets or rather, for ruining such savory splendors with the vulgarity of dessert, I was becoming rather annoyed by the old man's insistence that I "make room for dessert."

Growing up in Latin America, one of the most anticipated moments of my life, not unlike Coronel Aureliano Buendía greeting ice for the first time, was vacationing to the US during the summer and enjoying "American" treats like hamburgers and hot dogs. Much like Gabriel García Márquez's latter-day personal politics, hot dogs were, well, a bit of a disappointment.

Whether grilled or boiled, the simple charm of mustard and ketchup on a cold bun was lost on my discerning third world palate. Where were the toppings? The gravity-defying towers of crisp accoutrements and flowing rivers of sauce? Where was the flavor? The joie de vivre?

Why would such a progressive and advanced country like the United States sit around so peacefully accepting such bland fare? Had they finally gone full Brit? This was, after all, the '80s and the massive hordes of largely unwanted Latinos had not quite rooted themselves as deeply as they have now, bringing with them their many-splendored flavors into the culinary siege of America.

But fear not mis queridos gringos, for National Hot Dog Day, we have five tasty variations on your favorite form of tube meat that you, yes you, can make at home this Sunday. Fun for the whole family! Your taste buds will thank you.

When the weather heats up, most of the country (and northern hemisphere) heads outside to fire up the grill.

While it makes more sense for us to run for cover -- or air conditioning -- this time of year, South Floridians have found plenty of ways to keep on cooking outdoors regardless of the rain. Hey, it's good for the electric bill anyway.

We may have figured out how to avoid getting soaked, but few of us know how to properly cook a steak. Executive chef Pat Bouffard of Abe & Louie's gives us some tips for grilling the perfect steak.

Today is Bastille Day, the French national day that marks the beginning of the French Revolution. A significant French holiday similar to our Independence Day, it's makes for the perfect opportunity to appreciate French culture through its cuisine.

Baguettes, crepes, cheese, crème brulee, pates: the list goes on and on, for the list of foods we can thank the French for perfecting.

If you're looking for a French dish to cook up as your own way of celebrating Bastille Day, Chef Todd Lough from the Pelican Grand Beach Resort shared a recipe for Rouille, a traditional accompaniment for bouillabaisse, a French seafood stew. The rouille should be spread onto a baguette slice and dunked into the soup.

Get ready to fire up those grills this weekend. Memorial Day is on the way.

All right, in an area blessed with mild winters and sunshine 365 days a year (yes, even those rainy summer days see at least a bit of light), we don't really have a grilling season like the rest of the country. We have more of a barbecue way of life.

Still, as is the case in places with less outdoor cooking time, it's easy to get stuck in a rut.

Between hamburgers, turkey burgers, tuna burger, heck, even black bean burgers, you have to hit a point where you're over the same old patties and hot-dog-type options.

Why not try something a bit more exciting? How about lamb?

Right now, the Australian Lamb Board is making a big push for spring, and it's pulled together recipes from some of the top restaurants in the country that can spruce up your Memorial Day party -- you can always pretend you made it up.